OCR Text |
Show 1 teaspoon soda 2-3 cup lard 2 cups brown sugar 2 eggs 1 cup chopped nutmeats Sift together flour, salt, cream of tartar and soda. Cream lard and sugar thoroughly. Add eggs and blend well. Combine sifted dry ingredients and nutmeats; add to creamed mixture and mix thoroughly. Shape the dough into 2 or 3 rolls, 1 and one-half inches in diameter; wrap i nwax naper and chill in refrigerator overnight. over-night. Cut into l-84nch slices and bake in a moderately hot oven (400 degrees F.) 6 to 8 minutes min-utes or until lightly browned. Yield: 9 dozen cookies. Selected Recipes For This Week... MOCK CHICKEN LEGS, COUNTRY COUN-TRY - STYLE : 3-4 pound iground veal 1-4 pound ground pork or pork sausage 1 teaspoon salt 1-8 teaspoon pepper 5 wooden or metal skewers 1-4 cup enriched flour 3 tablespoons lard or drippings 2 cups milk Salt for gravy Pepper for gravy Combine ground meat, salt and pepper. Divide meat into 5 portions. por-tions. Mold each portion firmly on a skewer shaping the meat like a drumstick. Dredge with flour. Brown on all sides in lard or drippings. Cover and cook slowly for about 30 minutes. Remove drumstickjs from pan, Stir remaining re-maining flour into drippings and add milk. Stir until smooth. Season Sea-son gravy. Serve gravy over drumsticks. 4 to 5 servings. REFRIGERATOR COOKIES: 4 cups sifted enriched flour 1 teaspoon salt 1 teaspoon cream of tartar |